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Brussels Sprouts with Chorizo and Red Onion

When it comes to Brussels sprouts, people either love them or hate them. I'm definitely a lover of Brussels sprouts.

Growing up, my mom made a vegetable soup with Brussels sprouts in it and I really liked it. Plus, when my parents placed food in front of me, I rarely had a choice. They weren't short order cooks: everyone ate the same dish.

Once I grew up, however, my favorite way of preparing Brussels sprouts is to roast them. The edges become crispy and brown, while the insides are tender. And there are so many different flavors you could use!

Here are a few of my previous posts: Shredded Brussels Sprouts with Shallots and Tomatoes and Roasted Brussels Sprouts with Gorgonzola.

This time, I decided to cook Brussels sprouts in my cast iron pan and add some of the hard chorizo I had left over. I hope you like this recipe and give it a try: maybe you'll become a Brussels sprouts lover?

Brussels Sprouts with Chorizo and Red Onion

1/2 cup sliced Citterio Milano Rustico Chorizo, or any other hard chorizo
1 pound Brussels sprouts, trimmed, halved
1/2 red onion, thinly sliced
salt & pepper
olive oil, optional
1 poached egg, optional

1. Heat you cast iron skillet. Add chorizo slices and cook them till they are crispy. Remove from the skillet.
2. Add the Brussels sprouts, a bit of water, and cook covered for about 15 minutes, making sure to stir them occasionally. Add a bit of water if necessary.
3. Add red onions, salt & pepper, and a bit of oil if necessary and continue to cook uncovered for about 5 minutes.
4. Add the crispy chorizo slices, heat through and you are ready to serve.

But if you've been reading this blog for a while, you know my obsession with topping already delicious dishes with poached or fried eggs. I could not resist: here are the results:

Will you give this a try? Please do!


Sarah said...

Roasted brussel sprouts are already one of my favorite dishes, and now that you went and added chorizo and egg to that, I'm pretty sure I have found my new default meal!

Delicious Dishings said...

I love brussels sprouts too, and that cast-iron skillet is so cute. Reminds me of Toro.

Evan Halperin said...

looks amazing! Going to make this tomorrow (minus chorizo for the wife, but with poached eggs)

FOODalogue said...

Love it...I always add bacon but chorizo is delicious with green vegetables. Good job!

cristina said...

holy foodgasm. rare feat for vegetables. im also not like most people. cant wait to feast.

Affordable Insurance said...

I have found my new default meal!

Elizabeth @Mango_Queen said...

Oh my god, we love Chorizos and this recipe will be a hit if I make this for the family! Must try it! Thanks for the inspiration and recipe, Olga!

Rachel @ Not Rachael Ray said...

I just bought Brussels sprouts--I've never cooked them myself, but I have a recipe w/ maple syrup and cayenne that I want to try. Yours are gorgeous and look delicious, especially with the egg!

Tasha said...

Love your cast iron pan, love brussels sprouts and love the idea of the brussels sprouts with an egg on top!

Carrie said...

Yum! What a great combination of ingredients. It already looks great without the egg, but when you add the egg on top, it looks amazing!

Anonymous said...

Just bought brussel sprouts! Now I have a use for them

Reem | Simply Reem said...

I am too a lover of brussel sprouts, I find these tiny cuties really chi and sexy LOL.
This recipe looks delicious....

nicole said...

what to do if we don't have a cast iron skillet :(